Cooking Instructions

In a medium nonstick skillet, melt the margarine over medium heat, swirling to coat the bottom. Cook the mushrooms for about 2 minutes, or until tender, stirring frequently. Sprinkle with the parsley, green onions, and pepper. Reduce the heat to low. Pour the egg substitute into the skillet. Cook for about 2 minutes, or until the egg substitute is cooked and set, stirring frequently. Remove from the heat.

Toast the bread. Spoon the egg substitute mixture onto the toast. Cut in half diagonally. Sprinkle with the tomato.

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